½ cup Dried fruit, chopped (or nuts or chocolate)
1 cup Superfine brown rice flour, plus more for dusting
½ cup GF oat flour
½ cup Tapioca starch
1 Tbs Sugar, more for sprinkling
2 ¼ tsp Baking powder
¼ tsp Baking soda
¼ tsp Kosher salt
¼ tsp Xanthan gum
5oz Whole milk
2 Tbs Freshly squeezed lemon juice
Heavy cream for brushing
Mix both flour + tapioca starch + sugar + baking powder & soda + salt + xantham gum in a large bowl. Grate the frozen butter into the dry ingredients using a box grater. Toss the butter with the flour mixture using a fork or your hands.
In a measuring cup mix together the milk + lemon juice and pour into the flour mixture. Mix in the fruit and stir together with a wooden spoon until a lumpy dough forms.
Dust the work surface with brown rice flour and turn the dough out onto it. Knead a few times until the dough comes together. Press out into a 1-inch thick circle. Using a bench knife, cut into 8 equal triangle shaped wedges. Transfer the scones onto a sheet pan lined with parchment or silicon. Brush the scones with heavy cream and sprinkle with sugar.
Bake for 15 minutes, and allow to cool for 15 minutes before enjoying.
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